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A further control on the morphology and characteristics of a deposit is the water to magma ratio. It is considered that the products of phreatomagmatic eruptions are fine grained and poorly sorted where the magma/water ratio is high, but when there is a lower magma/water ratio the deposits may be coarser and better sorted. [4]
Depending on the viscosity of the magma, the bubbles may start to rise through the magma and coalesce, or they remain relatively fixed in place until they begin to connect and form a continuously connected network. In the former case, the bubbles may rise through the magma and accumulate at a vertical surface, e.g. the 'roof' of a magma chamber.
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Magma chambers above a subducting plate. Magma rises through cracks from beneath and across the crust because it is less dense than the surrounding rock. When the magma cannot find a path upwards it pools into a magma chamber. These chambers are commonly built up over time, [4] [5] by successive horizontal [6] or vertical [7] magma injections
Superfluidity is the characteristic property of a fluid with zero viscosity which therefore flows without any loss of kinetic energy.When stirred, a superfluid forms vortices that continue to rotate indefinitely.
For an effusive eruption to occur, magma must be permeable enough to allow the expulsion of gas bubbles contained within it. If the magma is not above a certain permeability threshold, it cannot degas and will erupt explosively. Additionally, at a certain threshold, fragmentation within the magma can cause an explosive eruption.
The tholeiitic magma series (/ ˌ θ oʊ l eɪ ˈ ɪ t ɪ k /) is one of two main magma series in subalkaline igneous rocks, the other being the calc-alkaline series. A magma series is a chemically distinct range of magma compositions that describes the evolution of a mafic magma into a more evolved, silica rich end member.
Tartaric acid is a white, crystalline organic acid that occurs naturally in many fruits, most notably in grapes but also in tamarinds, bananas, avocados, and citrus. [1] Its salt, potassium bitartrate, commonly known as cream of tartar, develops naturally in the process of fermentation.